Recipe: Perfect A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu.

You can cook A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

1. Prepare 1 bunch of Komatsuna.
2. You need 2 slice of Aburaage.
3. It's 40 grams of Shirasu (boiled and dried baby sardines).
4. Prepare 200 ml of Dashi stock.
5. It's 1 tbsp of Mirin.
6. You need 1 tbsp of Usukuchi soy sauce.
7. You need 1 small of knob Ginger.

A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu step by step

1. Chop the komatsuna into bite-sized lengths. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips. Grate the ginger without peeling, then strain the juice..
2. Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil. Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring..
3. Once it comes to a boil, stir it up. When the stalk of the komatsuna reaches your desired tenderness, add the shirasu and strained ginger juice, stir it up, then turn off the heat..
4. Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates..